Baked Ham
A beautifully caramelized baked ham with a sweet and tangy brown sugar glaze. This holiday centerpiece is surprisingly easy to make — just score, stud with cloves, and baste. The result is tender, juicy slices with crispy, candied edges that guests can't stop raving about.
For 10 servings
- prep · ~10 min
Preheat oven and prepare the ham.
1.Position rack in the lower third and preheat oven to 325°F (165°C).2.Remove ham from packaging and discard any plastic disc covering the bone.3.Pat ham dry with paper towels. Place flat side down in the roasting pan.4.Use a sharp knife to score the surface in a diamond pattern, about ¼ inch deep.5.Stud the intersections of the diamonds with whole cloves, pressing firmly.TIPScoring helps the glaze penetrate deeper and creates a beautiful presentation. - prep · ~4 min
Make the brown sugar glaze.
1.Combine brown sugar, honey, dijon mustard, apple cider vinegar, and pineapple juice in a small saucepan.2.Cook over medium heat, stirring constantly, until sugar dissolves and mixture is smooth (3-4 min).3.Remove from heat and set aside about ⅓ of the glaze for final basting.TIPDon't let the glaze boil hard — just a gentle simmer is enough to dissolve the sugar. - bake · ~45 min
Bake the ham with foil.
1.Brush the ham all over with a generous layer of the glaze.2.Cover the roasting pan tightly with aluminum foil.3.Bake for 45 minutes at 325°F, basting once halfway through with pan juices.TIPTight foil keeps moisture in — don't skip it or the ham will dry out. - bake · ~40 min
Uncover and glaze for a caramelized crust.
1.Remove foil and increase oven temperature to 375°F (190°C).2.Brush ham generously with the reserved glaze from step 2.3.Continue baking uncovered for 30-40 minutes, basting with pan drippings every 10 minutes.4.Ham is done when internal temperature reaches 140°F at the thickest part and the exterior is deeply caramelized.TIPWatch closely during the last 10 minutes — the sugar can go from beautifully caramelized to burnt quickly. - rest · ~15 min
Rest, slice, and serve.
1.Transfer ham to a cutting board and tent loosely with foil.2.Let rest for 15 minutes before slicing — this redistributes juices.3.Carve along the spiral cuts or cut thin slices against the grain.4.Transfer to a platter and spoon pan juices over the sliced ham.TIPResting is non-negotiable — slicing too soon releases all the moisture onto the board.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the deepest flavor, brine the ham overnight in a mixture of apple cider and spices before baking.
- 2Use a sharp chef's knife to score the ham in a clean diamond pattern, not a paring knife, for the best visual effect.
- 3When studding with cloves, push them in at a slight angle so they stay put during basting.
- 4Reserve one-third of the glaze before brushing any raw ham to avoid cross-contamination.
- 5Baste the ham with the pan drippings every 10 minutes during the uncovered phase to build a thick, sticky crust.
- 6Let the ham rest for a full 15 minutes before slicing; the fibers need time to reabsorb the juices.
- 7If the glaze starts to darken too quickly, tent the ham loosely with foil for the last 10 minutes.
Adapt it for your goals.
Spiced Maple Glaze
Replace the brown sugar with ½ cup pure maple syrup and add 1 teaspoon cinnamon and ¼ teaspoon ground cloves. Ideal for a cozy fall or winter meal with deeper earthy sweetness.
Pineapple Ginger VersionPineapple-Ginger Version
Add ½ teaspoon grated fresh ginger and 2 tablespoons crushed pineapple (drained) to the glaze. The tropical fruit and ginger brighten the ham for a spring or summer gathering.
Spicy ChipotleSpicy Chipotle
Whisk 1-2 minced chipotle peppers in adobo sauce into the glaze. The smoky heat cuts through the richness of the ham, perfect for a bold, Southwestern twist.
Sugar Free (Low Carb)Sugar-Free (Low-Carb)
Swap brown sugar for ¼ cup granular erythritol or monk fruit sweetener, use a sugar-free honey substitute, and reduce pineapple juice to 1 tablespoon. Keeps the glaze sticky and flavourful without the sugar spike.
Why this is on our healthy list.
High-Quality Protein
Ham is a complete protein source, providing all essential amino acids needed for muscle repair and maintenance.
Rich in B Vitamins
Cured ham contains thiamine, niacin, and B6, which support energy metabolism and nervous system function.
Contains Key Minerals
This dish supplies zinc and phosphorus, important for immune function and bone health, from the ham itself.
Moderate in Fat
Bone-in ham is naturally lower in fat than many other roasted meats, with most of the fat rendering off during cooking.
Frequently asked questions
Cover the pan tightly with foil for the first 45 minutes to steam the meat, and baste often during the uncovered phase to keep the surface moist.
